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Pg. 6
This depends quite a bit on the quality of your goat cheese since the marinating is really more of a dressing and doesn't change the actual flavour of the goat cheese. That said, if you have a goat cheese you like this is a pretty and easy little hors d'oeuvres that you can put together very early and pop in the fridge. I would say for my tastes you could up the herbs a touch, as well as possibly use a touch more garlic and salt, but overall very nice. I served on toasted slices of baguette that had been rubbed with a garlic clove.

This is a great baba ghanoush recipe, and an even better way to use up all of the eggplants from the garden right now! The tahini does not overwhelm the dish, and all of the ingredients seem perfectly balanced.

Quintupled and made in two batches (2 five pounds bags of potatoes) for 30 persons, delicious. Ate leftovers warmed at 250F, and this was excellent, the fresh herbs tasting almost as good than at first service.

I used this as more of a template than a precise recipe. I had a bunch of arugula that had mostly gone bad, but enough was salvageable to make a single serving of this salad for lunch. I couldn't really scale the recipe down exactly, so I did the amounts to taste. I omitted the olives since I don't like them and used farfalle pasta since that's what I had on hand. I also used dry sun-dried tomatoes with some plain olive oil since I didn't have the jarred kind. Subbed white wine vinegar for red wine vinegar and garlic powder for fresh garlic in the dressing (raw doesn't really agree with me!)

I didn't find the dressing to be punchy enough. For my taste there wasn't enough garlic or worcestershire, and even the lemon was a bit dull. The texture of the dressing resulting from the coddling of the egg was very nice though.

I substituted Serrano for bacon, which I crisped in the toaster oven, and cut the eggs back to 2. Otherwise I followed the recipe and we really enjoyed it. Perfectly balance and super filling. Makes 4 large dinner salads.

Pg. 167 I agree that the baking technique works exceptionally well. the resulting dish had a nice crispy layer and was't oily at all. Also, only dotting the top with sauce allows the top layer to remain crisp and passing extra sauce at the table works quite well. Makes 4 very large dinner portions if you aren't serving too much else, 6 with a side. Delicious and fairly healthy. Took me a good 1.5 hours, maybe a little bit longer so perhaps not weeknight friendly.

I made this receipe with Tilda Basmati rice11-3-11 following the receipe. I did not use a pyrex 8x8 with foil as suggested; but, I used a stainless steel high-sided skillet with the bottom measured exactly 9" round. I used the skillet for another reason: the fact that it has a lid that fits, whereas I didn't want to use aluminium foil.
The rice in the bottom of the pan IMO stuck no more than rice would have stuck to a pyrex pan. The skillet will have to be soaked and will have to be washed by hand; whereas a pyrex could be soaked and added to the dishwasher.
For some reason, I like my method of baking in a skiller with its appropriate cover.

Excellent and relatively easy.
I originally planned to use a Tyler Florence recipe so had purchased (and decided to use) pancetta rather than bacon as this recipe calls for.
I was also wary about the raw garlic going into the egg/cheese mixture - so right before adding the wine I added the garlic and sauteed till fragrant.
Served with garlic toast and steamed broccoli.
Very creamy and flavorful.

Pg. 266
This was nice and simple, but still quite tasty. I used pre cut florets and got about 1 lb into my pan. next time I would try and squeeze in 1.5 lbs into the pan as I didn't have quite enough broccoli. The other flavour components were very nice, with the anchovy taking a mellow background note. I would however up the oil in the final assembly, up the parm, and possibly the chilli flakes a bit. On the whole very wholesome and tasty.

Pg. 443 Chili is one of the few recipes that I usually do without any set technique or recipe. While my approach is very similar to this one, I do think there are a few bits from this recipe that are worth following. Firstly there are the omissions, no veggies other than red pepper, which means the corn that I usually add is out, and yes the result was definitely beefier. A mix of crushed and diced tomato, again a good approach because the sauce seemed smoother. Oregano, chilli flakes, and cayenne, all good additions. No beer, didn't miss it. Add beans with the tomatoes and cook for a full two hours, also made for a more concentrated chili and flavour. Overall a very simple recipe that based on its research yields a better bowl of chill.

Pg. 443 Chili is one of the few recipes that I usually do without any set technique or recipe. While my approach is very similar to this one, I do think there are a few bits from this recipe that are worth following. Firstly there are the omissions, no veggies other than red pepper, which means the corn that I usually add is out, and yes the result was definitely beefier. A mix of crushed and diced tomato, again a good approach because the sauce seemed smoother. Oregano, chilli flakes, and cayenne, all good additions. No beer, didn't miss it. Add beans with the tomatoes and cook for a full two hours, also made for a more concentrated chili and flavour. Overall a very simple recipe that based on its research yields a better bowl of chill.

If you are someone who goes in for gourmet chili, with unusual flavors, and exotic mixes of chilies and spices, this chili is not for you. This is just a good, solid dependable chili. It tastes like what you would expect chili to taste like. And it tastes very, very good--which is why it is kid friendly and my family loves it.

Pg. 326
Process works very well and does yield a nice thigh. My only challenge was that my oven had the thighs 4 inches from the heat source and 12 inches away at the bottom. As a result I cooked for 13 and about 12 minutes. I did not run them under the broiler at 4 inches. I also used the lemon rosemary paste and this added a very nice flavour.

This is one Cook's Illustrated recipe that did not turn out well for me at all. I've made popovers before - this recipe had a very long baking time that I questioned before I started but figured Cook's Illustrated knows what they are doing....not so much. The popovers were hard as a rock.

These cupcakes are awesome. A relatively dump and mix recipe - I do use a kitchen-aid mixer for it. The cupcakes, are suited to our taste with not being overly sweet. This makes a very nice balance with the frosting.
I have not made the chocolate frosting in the recipe - we tend to use vanilla frosting.

Loved the frosting, but we reduced the sugar. The frosting is very buttery, and will soften scarily in high heat. Delicious. I usually only make this frosting once a year or twice if pressed for family birthdays or special occasions. I have made it multiple times if I know that the baked goods they go on are carried out of the house.

Note that this recipe is simply for a sponge cake layered with blackberry jam--not a jam cake in the Southern (USA) sense, where the blackberry jam or preserves are mixed in to the spice-laden (with raisins and nuts) buttermilk-and-brown sugar batter (and ultimately frosted with caramel icing).

I'm not sure what happened with this recipe. My custards never set up when cooking. I cooked them about 10 minutes longer than the recipe time indicated and even used an instant read thermometer to try to make sure they had risen to the correct temp.
The recipe has the oven set to 300 - in looking around the internet to try to see what happened - I noticed many recipes use 325?
The taste was totally fine so I decided to just scrape all the 'custards' into a bowl and I will make ice cream out of it today.

Publishers Text

The Best Recipe, the flagship book of the award-winning, best-selling series, is back--bigger and better than ever. The editors of Cook's Illustrated magazine, known for their near-obsessive dedication to finding the best home-cooking methods, have carefully reviewed old and new recipes to create a best of the best collection. The Best Recipe has sold more than 350,00 copies since its initial publication in 1999, and it continues to sell more than 60,000 each year.

In The New Best Recipe: All-New Edition, you are invited into their test kitchen, where you will stand at their elbow as they develop the best chicken noodle soup, the best macaroni and cheese, or the best classic brownies. Thousands of hours of kitchen tests solve common cooking problems, teach the science behind the techniques, and help you to avoid culinary disasters. Let The New Best Recipe: All-New Edition become your one-stop cooking school and favorite kitchen reference.

Fully updated and double the size of the original. The new edition boasts 22 chapters covering 1,040 foolproof recipes.

Fully illustrated with nearly 2 dozen pages of illustrated spreads and more than 800 illustrations.

Popular new recipe categories include appetizers, stir-fries, and frozen desserts--all developed in response to requests from home cooks.